Turkey and Stuffing for Two

This is the recipe for Turkey and Stuffing that I made for Canadian Thanksgiving yesterday.  The picture was found here, because I was too lazy to take a picture.  I should have done so, though, because mine looked even better than this does.  The recipe is on the same page.  I changed the recipe by being totally lazy….I made Stove Top Turkey Stuffing, and used that instead of a corn muffin.  So what I did was pound the turkey cutlets out, put some stuffing on them, then roll them up and tie them with some twine.  I put this back in the fridge to wait until I was ready.   I made cranberry sauce, candied yams with bourbon and maple syrup, and that was it.  I was going to make a salad, but by the time it was time for dinner, I didn’t want any salad. Like I said, I was totally lazy.

Ingredients

• 2 teaspoons extra-virgin olive oil, divided
• 2 teaspoons butter, divided
• 1 small shallot, chopped
• 1 stalk celery, chopped
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 2 3- to 4-ounce skinless turkey breast cutlets
• 1 day-old low-fat corn muffin, (5-6 ounces), crumbled, or 4 slices stale whole-wheat bread, crusts removed, torn into bite-size pieces
• 2 tablespoons plus 1/4 cup reduced-sodium chicken broth
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 cup dry vermouth, or dry white wine

Preparation

1. Preheat oven to 375 degrees F.
2. Heat 1 teaspoon oil and 1 teaspoon butter in a medium nonstick skillet over medium heat. Add shallot and celery; cook, stirring occasionally, until softened, 2 minutes. Transfer the mixture to a medium bowl, stir in sage and thyme; let cool for 5 minutes.
3. Meanwhile, place cutlets between sheets of plastic wrap and pound with the smooth side of a meat mallet or a heavy skillet until 8 to 10 inches wide and less than 1/4 inch thick. Be careful not to tear the meat. Remove the top sheet.
4. Add muffin crumbles (or bread) to the celery mixture. Stir in 2 tablespoons broth, salt and pepper. Place half the stuffing mixture in the middle of one of the pounded cutlets; compress the stuffing into a log. Fold and roll the meat over the stuffing. Tie in three places with kitchen string. Repeat with the remaining stuffing and the second cutlet.
5. Heat the remaining 1 teaspoon oil and 1 teaspoon butter in a medium ovenproof skillet over medium heat. When the butter melts, add the turkey rolls and brown on all sides, turning occasionally, about 4 minutes.
6. Transfer the skillet to the oven and bake until the turkey is cooked through, about 20 minutes. Transfer the rolls to a serving plate; tent with foil to keep warm.
7. Return the skillet to medium-high heat (take care, the handle will still be hot); add vermouth (or wine). Cook until dark and almost completely evaporated, scraping up any browned bits, about 2 minutes. Add the remaining 1/4 cup broth; cook for 1 minute, just to reduce slightly. Remove the string from the turkey; cut into 1/2-inch-thick slices, if desired, and spoon half the sauce over each portion. Serve warm.

I’m not a fan of vermouth, so I used wine for the sauce.  This was delicious.  We’ll have this for leftovers tonight, I’m thinking.  Yummy.